The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the service invoice for the dishwasher by February 8, 2016.
Please fax/email a copy of the service invoice for the pest control by February 8, 2016.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands at the wok sink.
Correction: DISCUSSED WITH MANAGER, MANAGER TRAINED FOOD EMPLOYEE. ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw eggs above vegetables in True Two Door Prep Unit
Correction: raw beef and chicken above sauce in walk-in cooler.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishwasher unit with a concentration of 0 ppm total chlorine.
Correction: DISCUSSED WITH MANAGER THAT THERE IS NO SANITIZER IN DISHWASHER UNIT. MANAGER WILL SANITIZE USING THE THREE COMPARTMENT SINK. MANAGER TRAINED FOOD EMPLOYEE. MANAGER WILL FAX/EMAIL SERVICE INVOICE FOR THE DISHWASHER. A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located near three compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: DISCUSSED WITH MANAGER
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests.
Correction: MANAGER WILL FAX/EMAIL A COPY OF THE SERVICE INVOICE FOR PEST CONTROL. Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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02/04/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
The following topics was discussed with the manager:
1) When to wash hands
2) Cooling methods
3) Proper cold holding
4) Preventing contamination
5) Keeping food contact surfaces clean
Please fax/email a copy of the employee health policy by 10/02/2015.
If you have any questions or concerns, please feel free to contact 703-246-2444. Thank you for your time.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation. Food employee performed multiple tasks -- squeezed lime, handled soiled pot, and cooked
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER WHEN TO WASH HANDS AND WHEN TO CHANGE GLOVES
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. -- FOOD EMPLOYEE CHANGED TO A COVERED CONTAINER WITH A STRAW.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat or drink in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. -- FOOD EMPLOYEE RELOCATED TO DINING AREA
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Observed bean sprouts stored at room temperature of 60’F in a bin of ice on the counter top next to the wok station.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER REMOVED BEAN SPROUTS FROM COUNTER TOP AND PLACED INTO TWO DOOR PREP COOLER.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature of 60’F in a bin of ice on the counter top next to the wok station.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. MANAGER REMOVED SHELL EGGS FROM COUNTER TOP AND PLACED INTO TWO DOOR PREP COOLER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: ice machine, soda dispenser
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH MANAGER. SODA NOZZLES WERE REMOVED TO BE CLEANED, ICE MACHINE WAS TO BE CLEANED
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces were not observed cleaned before any possible contamination -- cooking pots, meat cutter
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH MANAGER WHEN TO CLEAN FOOD-CONTACT SURFACES.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located near the three compartment sink is partially blocked by pots preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed handsink being used to dump food and to wash pots, a collander was there to prevent food debris from clogging the sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER TO ONLY USE HANDSINK FOR ONLY HANDWASHING, COLLANDER WAS REMOVED
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/30/2015 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:--OBSERVED RAW CHICKEN OVER RAW BEEF INSIDE THE WALK-IN COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). --ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON PROPER RAW STORAGE. RAW CHICKEN WAS MOVED BELOW THE RAW BEEF DURING TIME OF INSPECTION.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--OBSERVED TWO CONTAINERS OF WATER, 80F AND 72F, CONTAINING RICE SCOOPS.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
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04/22/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place. Sanitizer observed at an acceptable level. At dishmachine, sanitizer being dispensed at an acceptable level. Per last inspection, which was a preopening inspection, it was requested that you replace your drip pans at the hood and replace burned out lights in the kitchen. You have completed both pre-opening inspection requirements. Thank you. If you have any questions, please call the health department.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature of 68f, on a counter top next to the wok station during today's visit.
Correction: Manager removed the shell eggs from countertop and placed into the two door prep cooler #2 along the cookline. Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink being used to dump food and store utensils as a collander and food debris were observed in the basin of the handsink.
Correction: Manager cleared the sink of the collander and reminded employees of the purpose of the handsink. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Manager placed papertowels at the handsink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/29/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/23/2014 | Pre-Opening | |
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